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The highest antioxidative activity (ABTS·+ radical scavenging effect, FRAP, and Fe-chelating) was observed for WSEs derived from Gouda cheese with increased content of β-casein after the 60th day of ripening. The results obtained suggest the potential of Gouda cheese as the antioxidant-promoting food.Hydrological modeling in the Third Pole remains challenging due to the complex topography and scarcity of in-situ precipitation observations. In this study, we assessed five satellite precipitation products (SPPs) including TRMM3B42, PERSIANN
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